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TC Multi-baking mix 2 ½ cups
Taco seasoning (optional) ½ tsp
Water ½ – ¾ cups (enough to make dough)
Combine the baking mix and the seasoning, if adding, in a bowl; add enough water to make a stiff dough.
Knead for 3 – 5 minutes to be soft enough to roll into circles.
Divide the dough into 12 equal parts.
Using a rolling pin roll each ball into a thin tortilla (dusting corn starch so that the dough doesn’t stick), approximately measuring 8 – 9 inches in diameter.

Please view a short video on rolling tortilla dough in a post below.
Heat a griddle or a frying pan and cook one tortilla at a time. Place one rolled tortilla on the hot pan and cook for 30 seconds on one side.

Turn it to the other side and cook on the other side until small bubbles appear on the surface. After this step you could finish cooking the tortillas in 2 ways
1. Repeat the cooking and turning processes until both the sides of the tortilla are covered with small bubbles that indicate the tortilla is cooked. Remove from the pan and spread the cooked tortilla with melted margarine or vegetable oil keep it covered in a cloth towel or a tortilla warmer.

2. You could then cook directly on an open flame as seen in the picture below. The tortilla will bubble up like a balloon within 5-6 seconds. Using a tong remove from the flame before it burns. This cooks the tortilla from inside out and keeps it moist and pliable for a very long time.

Combine in a small bowl ½ cup warm water, dry yeast and the brown sugar, and mix well. Leave it to get frothy, about 5 minutes. In a large bowl, combine garlic powder, crushed oregano,
TC-Bread mix, 1 Tbsp olive oil, tomato sauce and frothy yeast mixture. Adding more warm water, beat with a wooden spoon or dough hook until mixture forms uniform sticky dough. Transfer to a greased bowl and let the dough rise for 20 minutes.
When the dough has risen once for 20 minutes, gather the dough and knead for a minute to get rid of the air. Divide the dough into 25 balls (the size of a small lime) and shape them into mini rolls. Leave them to rise for approximately 20 – 30 minutes or until well risen to double the size. Bake them in a preheated oven at 400 deg F for 8 minutes. Make a dimple in the center of the rolls by slitting the top open and add 1/2 teaspoon of filling of your choice (filling suggestions below). Re-bake the rolls in the oven for 3-5 more minutes until the filling is heated through and the rolls are turned golden brown.
FILLING: Your favorite pizza topping veggies with tomato sauce.
NUTRIENT INFORMATION FOR THE DOUGH ONLY:
KCAL PROTgm PHEmg METmg LEUmg
Per Recipe 1722 4.06 182 70 350
Nutrient information roll varies according to how many rolls are made from the dough.

Take 350 g (weighing is more accurate than measuring in cups) – which is approximately 3 ¼ cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 3/4 cups of water. Beat vigorously with an electric mixer for 2 minutes. The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (3/4 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with Pam or you could add to Pam-sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.

NUTRIENT INFORMATION FOR THE WHOLE RECIPE

The Phe content for the whole recipe – 38.5 mg.

Protein content– less than 1 g

Phe content varies for each piece with how many squares you cut out if using square pan or how many mini muffins you bake.

I made it with one recipe TC-Brownie mix and one recipe TC-Cake mix. The recipes are simple and come with the mixes you buy.

TO MAKE THE CAKE:

Make the batter for the cake mix according to directions (I used lemon cake mix) and transfer to a Quart size Ziptop bag and zip.

Make the batter for the brownie mix according to directions but add more water than what the recipe says, to make the consistency same as the cake batter mix. Transfer to another Quart size ziptop bag and zip.

Preheat oven to 350 ° F. Prepare a round 9″ cake pan by spraying with oil spray and line with parchment paper and spray again.

Snip one bottom corner of the bags so you could squeeze the batter on the cake pan working with one batter at a time.

Add a small drop of either batter in the center of the pan (size of a quarter coin). Add same amount of the other batter in the center of the previous color. Continue repeating these two batters alternatively, always adding them in the center. The batter will spread toward the edge of the cake pan forming striped rounds.

If the pan is not on even surface the batter may start to slide toward one side of the pan. If that happens keep rotating the pan so the circles are more or less even.

Repeat until all the batter is finished squeezing the zip bag to use up all the batter.

Bake in the preheated oven for 20- 25 mins or until a toothpick inserted inside comes out clean.

Cool the cake in the pan for 8-10 mins and then turn out on a cooling rack and cool completely.

If desired the cake can be sliced in half horizontally and spread with strawberry or raspberry jelly. In order to showcase the stripes on top frosting the side of the cake would be better and just a small swirl of frosting on top would look great!! Enjoy!!!!!!!!

In mixing bowl, add butter and beat well until fluffy. Add the mix and beat thoroughly. Add water slowly until you get a stiff dough*. Pat the dough into a disc and cover with saran wrap. Chill for 30 minutes.

CUT-OUT COOKIES: Roll out the dough (use cornstarch to help roll out) to ¼ inch thick and cut into Christmas shapes such as tree, stockings, etc. Place on an ungreased baking pan and freeze it for 15-20 minutes. Bake for 8-10 minutes at 375º F and rotate the pan from front to back and bake for 3-4 more minutes or until the edges start to brown slightly. Cool on a wire rack. You can use the Ready- made frosting from supermarkets (Betty Crockers or Duncan Hines brand vanilla or White frosting). Spread a little on top, sprinkle with coarse colored sugar and leave on cooling rack to set overnight. The frosting will harden and the cookies can be stored in a tightly covered container for several days.

ORANGE SUGAR COOKIES: Add 1 teaspoon of orange zest when making the dough. Roll into walnut size balls, and flatten. Sprinkle with colored coarse sugar. Place on ungreased cookie sheet 2 inches apart. Bake for 8-10 minutes at 375º F and rotate the pan from front to back and bake for 3-4 more minutes or until the edges start to brown slightly. Cool on a wire rack.

WINDOW PANE COOKIES: Make the cookie dough and chill for 30 minutes. Roll out the dough (use cornstarch to help roll out) to ¼ inch thick and cut into Christmas shapes such as tree, stockings, etc. Cut out smaller shapes from the cut-out shapes. Place on ungreased baking pan and chill in the freezer for 15 minutes. Bake or 6-8 minutes at 375º F, sprinkle the centers with crushed hard candies and bake until melted, probably 4-5 minutes. (finer the candy pieces, quicker they melt and form the windows)

MEXICAN WEDDING COOKIES: Make the cookie dough and shape into small ball (walnut size).. Chill for 30 minutes or longer (when baked the cookies should not spread too much and retain round ball shape mostly; freezing helps maintain the shape). Bake for 8-10 minutes at 375º F and rotate the pan from front to back and bake for 3-4 more minutes or until the edges start to brown slightly. Cool mostly and then toss in confectioner’s sugar.

SANDWICH COOKIES: Make cookies as in orange sugar cookies and cool. Sandwich with jam or frosting between 2 cookies and let set.

SUGAR EDGES: make the lemon rounds dough and chill. Mix ¼ cup granulated sugar and 1 Tablespoon lemon zest in a processor. Roll the dough into 2 or 3 1-inch round logs and roll in the lemon sugar. Freeze the logs for 15-20 minutes and then slice into 1-inch thick pieces. Place on ungreased baking pan and chill for 15 minutes.

Makes 2 dozen rolled-out cookies and more or less cut out cookies depending on the shape.

Hint: * Add water slowly until you get really stiff dough. If it is too stiff and dry to form the dough add extra water, ½ teaspoon at a time until you get the right consistency. Using an electric mixer speeds up the beating process and also uses less water than if you beat with wooden spoon and gather the dough by hand.